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Butternut Squash Soup

Butternut Squash Soup

Rated as 4.59 out of 5 Stars
Recipe By:Mary
"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich."


  • 60 g chopped onion
  • 55 g margarine
  • 840 g peeled and cubed butternut squash
  • 710 ml water
  • 4 cubes chicken bouillon
  • 0.3 g dried marjoram
  • 0.5 g ground black pepper
  • 0.2 g ground cayenne pepper
  • 2 (8 ounce) packages cream cheese


  1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.